Keema Dosa

🔥 Prep

• Ensure the 300 ml Dosa Batter is at room temperature and has a pouring consistency; whisk gently if settled.
• Finely chop the 0.5 pc Onion and keep ready for topping.
• Have the 150 g Minced Chicken Masala prepared and warmed through; ensure it is dry (no excess gravy) for easy stuffing.
• Measure out 2 tbsp Ghee in a small bowl for brushing the dosa.

🔥 Cook

• 1. Heat a cast-iron or non-stick dosa tawa (griddle) over medium-high heat until a few drops of water sizzle and evaporate immediately.
• 2. Reduce heat to medium, pour a ladleful (approx 60-75 ml) of batter into the center, and quickly spread in a circular motion using the back of the ladle to form a thin, 8-9 inch circle.
• 3. Drizzle 1 tsp Ghee evenly over the surface and around the edges of the dosa.
• 4. Cook for 2-3 minutes until the base turns golden brown, crisp, and lifts easily from the edges.
• 5. Spoon 75 g of the warm Minced Chicken Masala lengthwise down the center of the dosa.
• 6. Sprinkle a portion of the chopped Onion over the keema filling.
• 7. Using a flat spatula, fold one side of the dosa over the filling, then fold the other side over to form a triangle or roll.
• 8. Press gently with the spatula and cook for 30-60 seconds to seal the edges and meld flavors.
• 9. Transfer to a plate; repeat steps 2-8 with remaining batter, keema, onion, and ghee (approx 3-4 dosas total).

🔥 Serve

• Serve immediately while hot and crisp, accompanied by Coconut Chutney and Sambar.
• Offer a side of Tomato Onion Chutney or Gunpowder (Molagai Podi) mixed with gingelly oil for extra heat.
• Pair with a glass of Filter Coffee or Masala Chai for a complete South Indian breakfast experience.